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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, April 10, 2008

Another cool find...


I also found some great salt at TJ Maxx last weekend. I finally tried it last night. It's French Grey Sea Salt from Pepper Creek Farms, a "family-run company based in Oklahoma." In addition to being beautiful, this salt has an incredibly pure taste. And the texture adds another dimension to it and to the dishes. It would also be great as a finishing salt. The 10 ounce jar retails for $6. I got the max for the minimum: $3.99.


I'm not that into baking (baking is a science, cooking is an art - I'm more of the artsy type), but this salt has inpsired me to work on a recipe for a grown-up cupcake. I'm thinking some sort of chocolate-caramel-grey salt flavor explosion would be grand...


5 Comments:

at 4:17 PM Anonymous Anonymous said...

I make homemade caramel corn to give to friends around the holidays. This year I added a generous amount of fleur de sel and then drizzled chocolate over it. it was a big hit and the salt totally made the difference.

 
at 4:27 PM Anonymous Anonymous said...

"French" salt from Oklahoma?

 
at 4:33 PM Blogger Nicci King said...

The Web site says the company is based in Oklahoma. Doesn't say the salt is mined there...

 
at 4:36 PM Blogger Nicci King said...

... mined or evaporated, I should say...

 
at 2:25 PM Blogger Anonymous said...

cant go wrong with the microwave bean burrito!

Mike in Delicious

 
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